Blueberry Salad

BLUEBERRY SALAD
From: Nancy Carlisle

2-small boxes blackberry jello
2-cups hot water
1-15 0z. can blueberries, drained
1-8 1/4 oz. can crushed pineapple, drained

Mix all ingredients, save the juices from the fruit and add enough water to make 1 cup. Add and mix well. Put in a 9x13-inch dish. Chill until firm and spread on topping.

TOPPING
1-8 oz. pkg. cream cheese
1/2-cup sugar
1-cup sour cream
1/2-tsp. vanilla

Mix and spread on top of jello. Sprinkle 1/2 cup chopped pecans on top.